Pie Dough: 2 cups all purpose flour 1/2 cup powdered sugar 6 tablespoons of unsalted, cubed butter 1 teaspoon salt 3/4 cup vegetable shortening 1/2 cup iced water Cut butter and shortening into flour mixture. Add ice water until it forms a dough (you may not need all the iced water). Wrap dough in plastic wrap and place in freezer. Apple Filling: 4 - 5 medium apples, skinned and cubed 6 tablespoons dark brown sugar 6 tablespoons granulated sugar 4 tablespoons cornstarch 3 teaspoons lemon juice 3/4 teaspoons pumpkin pie spice 1 1/4 teaspoon cinnamon 2 tablespoons butter Mix apples, sugars, cornstarch, pumpkin pie spice, and cinnamon in a mixing bowl. Lightly stir in lemon juice last. In a medium pan, lightly brown butter over medium heat. Add apple mixture. Cook until sauce starts to thicken. Set aside to cool. Using a mini cupcake pan, place 1 to 1 1/2 tablespoon of pie dough in each tin. Flatten by hand and work dough up to the side of each tin. Leave about 1/4 of the dough for the tops of the pies. Let dough rest for 20 minutes. Using a fork, poke holes in the bottom of each dough. Scoop about 1/2 tablespoon of apple filling into each tin. With remaining 1/4 dough, cut out small rounds to cover the top of each pie. Crimp edges with fork and poke holes on top. Bake at 325 for 35 - 40 minutes, until light golden brown. Thank you so much for watching/reading! Hope to see you in my next post! Byee!❤️
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Author13 year old from Kailua, Hawaii who loves to bake & sew. ArchivesCategories |